We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Brown Butter Gnocchi
with Mushrooms & Chard
Customer Favorite
30-Minute Meal
-
Time30 min
-
Servings2
-
NutritionEst. 610 calories
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Earthy chard makes its seasonal debut in this quick-cooking pasta dish. We’re using both the tender leaves and crisp, celery-like stalks for contrasting textures. (You may receive chard with red, yellow, or pale green stalks.) Tossed with thyme-sautéed mushrooms in brown butter—simply cooked butter with a toasty, nutty flavor—it’s a delicious partner for pillowy fresh gnocchi.
Get Cooking
fresh
ingredients
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the mushrooms. Peel and roughly chop the garlic. Peel and thinly slice the shallot. Separate the chard leaves and stems. Roughly chop the leaves and thinly slice the stems, keeping them separate.
2
Brown the mushrooms:
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms in a single layer; cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Add the whole thyme sprigs and cook, stirring occasionally, 1 to 2 minutes, or until the mushrooms are browned and softened.
3
Brown the butter:
Reduce the heat to medium and add the butter to the pan. Cook, stirring frequently and swirling the pan, 1 to 2 minutes, or until the butter is browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Carefully remove and discard the thyme sprigs.
4
Add the vegetables:
Add the garlic, shallot, and chard stems to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Add the chard leaves; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted.
5
Cook the gnocchi:
While the vegetables cook, add the gnocchi to the pot of boiling water; cook 3 to 4 minutes, or until the gnocchi float to the top of the pot. Reserving ½ cup of the gnocchi cooking water, drain thoroughly.
6
Finish the gnocchi & plate your dish:
Add the cooked gnocchi and half the reserved gnocchi cooking water to the pan. Season with salt and pepper. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until the gnocchi are coated. (If the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Divide the finished gnocchi between 2 dishes. Garnish with the cheese. Enjoy!
1
Prepare the ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the mushrooms. Peel and roughly chop the garlic. Peel and thinly slice the shallot. Separate the chard leaves and stems. Roughly chop the leaves and thinly slice the stems, keeping them separate.
2
Brown the mushrooms:
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms in a single layer; cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Add the whole thyme sprigs and cook, stirring occasionally, 1 to 2 minutes, or until the mushrooms are browned and softened.
3
Brown the butter:
Reduce the heat to medium and add the butter to the pan. Cook, stirring frequently and swirling the pan, 1 to 2 minutes, or until the butter is browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Carefully remove and discard the thyme sprigs.
4
Add the vegetables:
Add the garlic, shallot, and chard stems to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Add the chard leaves; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted.
5
Cook the gnocchi:
While the vegetables cook, add the gnocchi to the pot of boiling water; cook 3 to 4 minutes, or until the gnocchi float to the top of the pot. Reserving ½ cup of the gnocchi cooking water, drain thoroughly.
6
Finish the gnocchi & plate your dish:
Add the cooked gnocchi and half the reserved gnocchi cooking water to the pan. Season with salt and pepper. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until the gnocchi are coated. (If the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Divide the finished gnocchi between 2 dishes. Garnish with the cheese. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered